Citrus Marinated Pork Chops with Quick Cranberry Chutney


As you know by now, I love it when a marinade can do double-duty as a sauce or glaze and visa versa. After marinating the chops in citrus and spices, I brought the marinade to a rolling boil before grilling the chops. Once the chops were cooked on the first side, I flipped them and began to glaze them with that intense citrus flavor. The citrus glazed chops are fantastic on their own, but I would highly recommend paring them with the cranberry chutney. It’s easy to make and you can prepare it ahead of time as it will keep in the refrigerator for up to a week.

Citrus Marinated Pork Chops with Cranberry Chutney

makes six servings

6 pork loin chops, 3/4-inch thick

For Citrus Marinade:
2 oranges
4 limes
1/4 cup extra virgin olive oil
1 jalapenos, seeded and chopped
3 cloves garlic, minced
1 1/2 teaspoons yellow curry powder
1 teaspoon chili powder (I use Gebhardt)
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
Cranberry Chutney (recipe follows)

Direct heat

Trim excess fat from chops and place in a resealable plastic bag or shallow baking dish just large enough to hold the chops in a single layer.

For Citrus Marinade: Use a fine grater to remove the zest from one of the oranges and set aside for the salsa. Juice the oranges and limes into a medium bowl. Whisk while slowly pouring in the oil and then stir in the jalapenos, garlic and oregano. Pour over the chops making sure that chops are completely coated with marinade. Cover and marinate in refrigerator for 2 hours to over night.

Remove chops from marinade, pat dry with paper towels and season with salt and pepper. Transfer the marinade to a sauce pan and bring to a boil for 5 minutes; remove from heat and set aside. Check chutney seasoning and adjust with lime juice or salt if necessary.

Set up grill for direct high heat; brush and oil grates before cooking.

Grill chops for 3 to 4 minutes per side or until done; baste frequently with the boiled marinade. Remove an transfer to a serving platter, loosely tent with foil and let rest for 5 minutes before serving. Serve the chops hot with Cranberry Chutney.


Quick Cranberry Chutney

1/2 cup dried cranberries
1 1/4 cups whole berry cranberry sauce
1/4 cup finely chopped sweet onion
1/2 jalapeno, seeded and minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 teaspoons orange zest
1 pinch sea salt
1 lime

For Cranberry Salsa: Place the dried cranberries in a small heat-proof bowl and cover with boiling water. Let steep for 10 minutes to soften and then drain. Add to a medium mixing bowl and stir to combine with cranberry sauce, onions, jalapenos, cilantro, mint, orange zest, and salt. Cut limes in half and squeeze in juice and stir until just combined. Cover and refrigerate until ready to serve. Tip: Make this ahead – the cranberry chutney will keep covered in the refrigerator for one week.

Cheers and Happy Grilling!
~ Jeff


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